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Potato soup

A nourishing soup for cold winter days or a shared lunch with friends. Easy to prepare in advance.

Tip: Leave out the bacon and the Frankfurters, and replace the Crème fraîche with soy cream and you get a wonderful vegan potato soup!

Feeds: 4 to 6 people
Preparation time: approximately 1 hour
Can be prepared several hours or even a day before a meal, just needs reheating.
Easy to prepare but a blender is needed.


  • 100g bacon bits (or 150g diced Chorizo)
  • 2 tablespoons of sunflower oil
  • 1 medium sized onion
  • 4 carrots
  • 700g potatoes
  • 1 leek
  • 2 bay leaves
  • 2 cloves
  • 1 litre vegetable broth
  • Dried majoram and thyme
  • Smoked paprika powder
  • Garlic powder
  • 1 pot of Crème fraîche
  • 4 Frankfurters
  • Salt and pepper


  1. Wash the vegetables.
  2. Chop the onion roughly.
  3. Cut the potatoes into medium size pieces, and carrot and leek into slices.
  4. Fry the bacon or Chorizo bits gently with a little oil in a big sauce pan, (once done, put a third of the Chorizo bits aside on a plate).
  5. Add the onion bits and fry gently until they are transparent.
  6. Add the vegetables; fill the sauce pan with vegetable broth until the vegetables are covered. Add bay leaves and cloves, simmer for 30 minutes.
  7. Remove bay leaves and cloves. Put a few potato pieces aside (you can add them to the same plate as the Chorizo).
  8. Blend the soup until everything is smooth.
  9. Add marjoram, thyme, paprika, garlic, salt and pepper to taste. Add three table spoons of crème fraîche to the soup and stir in until dissolved.
  10. At the end, add the sliced up Frankfurters and heat through for five minutes.
  11. Divide potato pieces (and Chorizo) that you set aside earlier in soup bowls. Add soup and a spoon full of crème fraîche to each bowl.
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